Chicken, Andouille and Shrimp Gumbo

So as I said in my last posting I am doing a Gumbo. I found out my dear friends from IA actually sort of follow Emeril's recipe, then I found through halfhourmeals.com a true Louisiana lady who also had an interesting recipe in her blog "First, Make a Roux". If you are new at making a Gumbo, I would seriously check her blog as she has fantastic easy steps as well as hints to follow. So those two were my inspiration.

INGREDIENTS 
Chicken stock
1 carcass of a broiled chicken
Water
2 bay leaves
1 tsp of peppercorn
1 sliced carrot
1 onion

Veggies
2 onions finely minced
2 stalks of celery finely chopped
2 red bell peppers finely chopped
8 cloves of garlic finely minced

Roux
2 cups of flour
1 cup of oil
Fat from the andouille sausage

Meats
1 whole chicken cut into small pieces
8 andouille sausages in slices
4 cups of shrimps

Seasonings
5 tbsp Creole seasoning
2 tsp chillies
4 bay leaves

For the final day
1/2 cup of chopped green onions
1/2 cup of chopped parsley
1/2 cup of cilantro leaves
filé powder

DIRECTIONS
Day 1

1. Create the chicken stock with all ingredients for it. Let it simmer for about 2 hours
2. In a dutch oven or a cast iron pot, sauté the andouille sausage at medium heat
3. Remove the andouille slices and let them stand on a paper towel
4. In the fat of the andouille sausage, sauté the chicken pieces seasoned with creole seasoning
5. Remove chicken and leave the fat in the pot

Day 2

1. Warm up the pot and add the oil
2. Warm up again the chicken stock
3. Add the flour to the cast iron pot and mix it well to create the roux for about 10 minutes at medium heat. You should get a color between dark peanut butter and chocolate
4. Once you have a nice smooth roux add the veggies and sauté them in the roux for about 7 minutes
5. Slowly add the hot chicken stock
6. Keep on mixing well and bring the temperature to medium high
7. Add the meats and seasoning apart  from the filé powder and the shrimps
8. Let it simmer for about 2 hours then leave it overnight in the fridge

Day 3

1. Place the Gumbo back into simmer for about 3 to 4 more hours, check if need for more seasoning 
2. Add the green onions, parsley and shrimps in the last 30 minutes of simmering
3. Serve it in a bowl with white rice and filé powder on top

Enjoy and Go Saints!